The menu of tomorrow Unilever Food Solutions, global leader in professional foodservice, published its first Future Menu Trends Report 2023, developed in collaboration with over 1600 chefs from over twenty-five countries. The eight main trends identified for the menu of the future are: Modern Comfort Food, Irresistible Vegetables, Wild & Pure, Flavour Contrasts, Feel-Good Food, The New Sharing, Mindful Proteins, and LowWaste Menus. ing to a study by Businesscoot market specialists, in 2021, the market of non-alcoholic versions of alcoholic drinks in France has grown 13 percent, and a 10 percent growth per year until 2025 is foreseen. On a global level, the growth was 32,7 percent in 2020. Then, well-known French producers have started making non-alcoholic wines along with their big classics. The same phenomenon is occurring with liquor producers, especially with makers of rum and gin. The beverage world In the world of mixology, the word sustainability will continue to prevail, and alternatives for ingredients that have a heavy effect on the environment will continue to be sought after. The other big trend in cocktails will be the decrease in alcohol. The watchword will be fermentation: teas, kombucha, mead and everything that can bring a bit of a “homemade” feeling. The most requested cocktails will be the Moscow Mule and the Espresso Martini, but nostalgia will cause forgotten cocktails to be brought back into style. They will be served in transparent glasses that will make the contents easily visible, and we will witness the appearance of foams as well as sugar or salt rimmed glasses. In addition to gin, whisky and other lesser-known Mexican liquors will be requested. In the world of wine, the success of rosé wines will continue, as they have also grown in quality. Seeking confirmation Seaweed is nothing new. It has often been heralded as the new product to bring to the table. To date, it has not yet met expectations, but 2023 seems to be the year of its success. In addition to cleaning the seas, it requires few resources to be grown and it is considered a true super-food, as it is rich in vitamins and minerals. It lends itself to multiple uses, for example as an ingredient for sushi, soups, chips or spaghetti. Just like there has been talk of fake meat for years, the market does not yet seem ready to offer it on restaurant menus. atlascompany on Freepik image by Freepik 31
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